Try this Low Country Oyster Loaf recipe, or contribute your own.
Suggest a better descriptionSlice bread in half lenghtwise; scoop out soft center of lower half and save for use in other dishes. Place both halves of loaf, cut side up, on cookie sheet. Melt butter in a small saucepan, and blend in onion, thyme, basil, and paprika. Brush 2/3 of butter mixture over cut sides of bread, covering completely. Bake at 350 degrees for 15 minutes or until slightly toasted. Fill lower half of bread with Oyster Fillkng; cover with top half, and brush with remaining seasoned butter. Bake an additional 5 to 10 minutes. Cut into 6 diagonal pieces; garnish each piece with parsley and a wedge of lemon. Serve hot. Oyster Filling: Rinse oysters in cold water; drain. Mix egg, salt, and pepper in small bowl. Dip oysters into egg mixture; then coat with cracker crumbs. Saute oysters in butter until golden brown. SOURCE: Southern Living Magazine, sometime in 1974. Typed for you by Nancy Coleman.
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Serving Size: 1 Serving (343g) | ||
Recipe Makes: 6 | ||
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Calories: 682 | ||
Calories from Fat: 285 (42%) | ||
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Amt Per Serving | % DV | |
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Total Fat 31.6g | 42 % | |
Saturated Fat 16.8g | 84 % | |
Monounsaturated Fat 7.8g | ||
Polyunsanturated Fat 4.3g | ||
Cholesterol 140.1mg | 43 % | |
Sodium 1299.6mg | 45 % | |
Potassium 490.6mg | 13 % | |
Total Carbohydrate 87.2g | 26 % | |
Dietary Fiber 8.4g | 34 % | |
Sugars, other 78.8g | ||
Protein 20.7g | 30 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 682
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